Chicken Caesar Flatbread (Print view)

Golden flatbread with grilled chicken, crisp romaine, Caesar dressing, and parmesan. A light, shareable meal ready in just 30 minutes.

# Ingredient List:

→ Flatbread

01 - 2 large flatbreads (naan or pre-baked pizza crusts)
02 - 1 tablespoon olive oil

→ Chicken

03 - 2 boneless, skinless chicken breasts
04 - 1 tablespoon olive oil
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Toppings

09 - 2 cups chopped romaine lettuce
10 - 1/2 cup Caesar dressing
11 - 1/3 cup freshly grated parmesan cheese
12 - 1/2 cup cherry tomatoes, halved
13 - Freshly ground black pepper to taste

# How-To Steps:

01 - Preheat oven to 425°F. Brush flatbreads lightly with olive oil and place on baking sheet.
02 - In a mixing bowl, toss chicken breasts with 1 tablespoon olive oil, garlic powder, Italian herbs, salt, and pepper until evenly coated.
03 - Grill chicken on preheated grill or grill pan over medium-high heat for 5-6 minutes per side until fully cooked. Allow to rest 5 minutes, then slice thinly.
04 - Bake flatbreads in oven for 5-7 minutes until crisp and golden. Remove and let cool slightly.
05 - Toss chopped romaine lettuce with half of the Caesar dressing in a mixing bowl.
06 - Top each warm flatbread with dressed lettuce, sliced grilled chicken, remaining Caesar dressing, parmesan cheese, and cherry tomatoes. Season with additional black pepper, slice, and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in half an hour but tastes like you spent way longer on it.
  • The crispy flatbread base is sturdy enough to hold all the toppings without getting soggy.
  • You get all the flavors of a Caesar salad with the satisfaction of something you can actually pick up and eat with your hands.
  • Leftovers reheat beautifully in a hot oven, and the chicken stays juicy if you store it separately.
02 -
  • Don't dress all the lettuce at once or it will wilt and make the flatbread soggy, toss it right before assembling.
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving it dry.
  • If your flatbread is thin, check it at 4 minutes in the oven because it can burn quickly.
  • Use a sharp knife to slice the chicken thin, thick slices make it harder to eat and don't distribute evenly.
03 -
  • Grill the chicken over direct heat for those charred lines, then move it to indirect heat to finish cooking without burning.
  • If you don't have a grill, a cast iron skillet gets hot enough to give you similar results.
  • Toss the lettuce with dressing in a large bowl so every leaf gets coated evenly, not just the ones on top.
  • For extra crunch, toast some pine nuts or slivered almonds and scatter them over the top before serving.
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